If you’re looking for a comforting, delicious way to use up those zucchinis piling up in your fridge, you’re in for a treat. This Creamy Zucchini Soup Recipe is hands down one of my favorite go-to soups—it’s smooth, silky, and somehow manages to feel both indulgent and healthy at the same time. Whether you want a quick lunch or a cozy dinner starter, this soup fits the bill perfectly. Trust me, once you try it, you’ll want to make it again and again.
Why You’ll Love This Recipe
- Quick and Easy: You’ll have this creamy soup ready in about 30 minutes, perfect when time is tight but you want something homemade.
- Simple Ingredients: It uses familiar pantry staples and fresh zucchinis for a dish that’s fuss-free but full of flavor.
- Velvety Texture: Thanks to a blend of cream and milk, this soup is luxuriously smooth—my kids go crazy for it!
- Versatile and Adaptable: You can tweak it easily to suit your dietary preferences or whatever you have on hand.
Ingredients You’ll Need
The beauty of this Creamy Zucchini Soup Recipe is how these simple ingredients come together to make something feel so special. Choosing fresh zucchinis and a good quality broth really makes a difference, and I always make sure to have cream on hand to add that silky finish.
- Olive oil or butter: I usually go with olive oil for a lighter flavor, but butter adds a lovely richness if you want to indulge.
- Garlic cloves: Adds that gentle, aromatic warmth—always use fresh for best flavor.
- Large onion: Yellow or brown onions work well; they mellow beautifully as they cook.
- Zucchinis: Medium to large, sliced about 1.5cm thick for even cooking; freshness is key here.
- Vegetable or chicken broth: Look for low-sodium if you want to control salt—homemade broth is even better!
- Water: Just enough to balance out the broth and keep the soup light.
- Cream: Heavy cream is best for richness, but light cream or even a knob of butter can work if you prefer.
- Milk: Any fat percentage you like—whole milk gives the best texture, but skim works in a pinch.
Variations
I love experimenting with this soup to make it fit whatever mood I’m in. Feel free to personalize your Creamy Zucchini Soup Recipe with these ideas—I promise it’ll make it even better for YOU!
- Add herbs: I often stir in fresh basil or dill at the end for a bright herby note that complements the zucchini beautifully.
- Make it vegan: Swap the cream and milk with coconut milk or cashew cream for a dairy-free twist that’s just as creamy.
- Spice it up: A pinch of cayenne or some smoked paprika gives the soup a subtle warmth I can’t resist on cool evenings.
- Chunky style: Instead of pureeing fully, leave some chunks for texture—that’s my way to keep it rustic and extra satisfying.
How to Make Creamy Zucchini Soup Recipe
Step 1: Sauté the Aromatics
Start by heating your olive oil or butter in a large pot over medium-high heat. I love this step because the smell of garlic and onions sautéing is such a comforting kitchen signal that something good is coming. Toss in the minced garlic and chopped onions, cooking them for about 3 to 4 minutes or until they turn a lovely light golden brown. Keep an eye on them and stir occasionally—burnt garlic is the enemy!
Step 2: Add Zucchini and Broth
Next up, add your prepared zucchinis, vegetable or chicken broth, and a cup of water to the pot. Bring it all to a boil, then reduce the heat to medium and cover. Here’s a little trick I learned the hard way: as it simmers, brown foam might rise to the top—feel free to scoop it off gently with a spoon to keep your soup clear and pure. Let it cook for about 15 to 20 minutes, until the zucchinis are wonderfully soft.
Step 3: Blend Until Silky Smooth
When your zucchinis are tender, it’s time to blend! I usually use a stick blender right in the pot for ease. If you’re using a traditional blender, cool the soup slightly first—trust me, I once blitzed it too hot and ended up with soup everywhere (including the ceiling!). Blend in batches if needed until the soup is as smooth as silk.
Step 4: Stir in Cream and Milk
Finally, stir in your cream and milk to give the soup that rich, velvety texture that makes all the difference. Taste and season with salt and pepper as you like. I usually add a little extra pepper—something about its kick brings the zucchini flavors to life beautifully.
Step 5: Serve and Enjoy
Ladle the soup into bowls and, if you’re like me, swirl a little extra cream on top and sprinkle some finely shredded parmesan. It’s such a simple touch but takes this soup from great to unforgettable. Serve it hot or at room temperature—it’s delicious both ways.
Pro Tips for Making Creamy Zucchini Soup Recipe
- Use Fresh Zucchinis: Freshness impacts sweetness and flavor—go for firm, unblemished zucchinis for the best soup.
- Don’t Skip the Foam Skimming: Removing that brown scum during simmering yields a cleaner taste and prettier final soup.
- Blend Carefully: Let your soup cool a bit if blending in a traditional blender to avoid any messy accidents.
- Adjust Cream to Taste: Feel free to swap cream for lighter options or add a knob of butter, depending on your diet and preference.
How to Serve Creamy Zucchini Soup Recipe
Garnishes
I always top my creamy zucchini soup with a swirl of cream and a sprinkle of finely shredded parmesan cheese. It adds a gentle tang and richness that really elevates the flavors without overwhelming the delicate zucchini. Fresh cracked black pepper over the top is my final touch, but chopped fresh herbs like chives or parsley also work wonderfully.
Side Dishes
This soup pairs beautifully with crusty bread or garlic toast for dipping. On busy evenings, I sometimes toss together a quick salad or serve some roasted potatoes alongside. If you want something heartier, a grilled cheese sandwich is my family’s favorite comfort combo with this soup.
Creative Ways to Present
For special occasions, I’ve poured this creamy zucchini soup into small cups or shot glasses for a fancy appetizer presentation. You can also drizzle pesto oil or sprinkle toasted pumpkin seeds for texture and color contrast. It’s a great way to impress guests with minimal effort!
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge and it keeps beautifully for up to 3 days. I find the flavors actually deepen nicely overnight, so sometimes I make it a day ahead to save even more time.
Freezing
This soup freezes surprisingly well. Just cool it completely, transfer to freezer-safe containers, and freeze for up to 2 months. I always freeze it without the cream stirred in, then add fresh cream when reheating to keep that velvety texture intact.
Reheating
When reheating, gently warm the soup on the stove over low heat, stirring occasionally. If it’s been frozen, thaw overnight in the fridge first. I recommend adding any cream or dairy after reheating to keep the soup from curdling and to maintain its luscious creaminess.
FAQs
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Can I make this Creamy Zucchini Soup Recipe dairy-free?
Absolutely! You can swap the cream and milk with coconut milk, almond milk, or cashew cream to keep it dairy-free and still get that creamy texture. Just adjust seasoning to taste, and you might want to experiment with adding a bit of nutritional yeast for a cheesy flavor replacement.
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What’s the best way to blend the soup without a stick blender?
If you don’t have a stick blender, let the soup cool a bit, then work in batches to blend it in a standard blender. Be sure to vent the lid slightly to avoid steam buildup, and cover with a towel for safety. This method gives you a smooth texture but requires a bit more patience.
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Can I use frozen zucchini for this soup?
Yes, frozen zucchinis can work in a pinch, though fresh zucchinis yield the best flavor and texture. If using frozen, make sure to thaw and drain any excess water so your soup doesn’t turn out watery.
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How thick should the soup be?
The soup should be creamy and pourable but thick enough to coat a spoon nicely. You can adjust by adding extra broth or cream if it’s too thick, or simmer a little longer if you want it thicker.
Final Thoughts
I absolutely love how this Creamy Zucchini Soup Recipe turns out every time—it’s my go-to when I want something quick but nourishing that the whole family loves. There’s something so satisfying about the creamy texture paired with the gentle zucchini flavor, and that little parmesan garnish just takes it to the next level. If you haven’t made zucchini soup before, give this recipe a try—you might find a new comfort food favorite, just like I did. Happy cooking, my friend!
Print
Creamy Zucchini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Western
- Diet: Vegetarian
Description
This Creamy Zucchini Soup is a comforting and nutritious dish perfect for any season. Made with fresh zucchinis, aromatic garlic and onions, and blended to a velvety smooth texture with cream and milk, it offers a luscious balance of flavors. Whether served hot or at room temperature, garnished with a swirl of cream and parmesan, it’s an easy-to-make and satisfying soup ideal for light lunches or starter courses.
Ingredients
Soup
- 1 tbsp olive oil or butter
- 2 garlic cloves, minced
- 1 large onion, chopped (brown, yellow, or white)
- 1 kg / 2 lb zucchinis, cut into 1.5cm / 3/5” slices, larger ones halved
- 3 cups / 750 ml vegetable or chicken broth, preferably salt reduced
- 1 cup / 250 ml water
- 3/4 cup / 185 ml heavy/thickened cream (or light cream or a knob of butter)
- 1 cup / 250 ml milk, any fat % (or more cream)
Garnish
- Cream, for swirling
- Finely shredded parmesan cheese
Instructions
- Saute Aromatics: Heat oil in a large pot over medium-high heat. Add minced garlic and chopped onions, cooking for 3 to 4 minutes until they become light golden brown and fragrant.
- Add Zucchinis and Liquids: Stir in the sliced zucchinis, vegetable or chicken broth, and water. Bring the mixture to a boil, then cover the pot and reduce the heat to medium. Optionally, skim off any brown foam that forms on the surface during cooking.
- Simmer Until Soft: Cook for 15 to 20 minutes or until the zucchinis are very soft and easily pierced with a fork.
- Blend the Soup: Using a stick blender, carefully blend the soup until smooth. If using a countertop blender, allow the soup to cool slightly and blend in batches to avoid spills due to heat expansion.
- Add Dairy and Season: Stir in the cream and milk until fully incorporated. Season the soup with salt and pepper according to taste.
- Serve: Ladle the soup into bowls. Garnish with a swirl of cream, a pinch of shredded parmesan, and additional freshly ground black pepper if desired. Serve hot or at room temperature.
Notes
- Zucchinis are also known as courgettes in the UK and parts of Europe. For this recipe, use about 6 medium zucchinis (~20cm/8” long, 4cm/1.5” wide), or 8 small ones, or 4 to 5 large zucchinis.
- The cream enriches the soup, but you can substitute with low-fat cream, crème fraîche, mascarpone, or even a knob of butter to reduce richness.
- If using a blender instead of a stick blender, be sure to cool the soup slightly before blending to prevent hot soup from splattering and causing burns.
- The nutrition values are based on 5 servings and exclude garnishes like cream swirl and parmesan cheese. Omitting cream reduces calories significantly to about 98 per serving.
Nutrition
- Serving Size: 1 bowl (approx. 300 ml)
- Calories: 156
- Sugar: 6g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
